The Small Batch 25 · No. 11 of 25

1. No.11Photo: Burlap & Barrel

   Spice and salt

   Royal Cinnamon

   From Burlap & Barrel · New York · @burlapandbarrel

   Ethan Frisch and Ori Zohar started Burlap & Barrel in 2016 to buy spices straight from the farmers who grow them. Their Royal Cinnamon is an heirloom harvested in the mountains around Huế, in central Vietnam, and had never been sold in the US before them. It's sweeter and hotter than anything in the supermarket.

   I didn't know cinnamon could taste like this. Make an apple pie with it this fall and you'll see.

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   Cook with it

   Royal cinnamon apple pie

   4 hr, including cooling · serves 8 · A classic double-crust apple pie, with enough of the good cinnamon that you taste it in every bite.

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   You need

   • For the crust: 2½ cups (315 g) all-purpose flour
   • 1 tbsp sugar
   • 1 tsp kosher salt
   • 1 cup (225 g) cold unsalted butter, cubed
   • 6 to 8 tbsp ice water
   • For the filling: 3 lb (1.4 kg) mixed apples (about 7), peeled and sliced ¼ inch thick
   • ⅓ cup (65 g) sugar and ⅓ cup (70 g) light brown sugar
   • 3 tbsp all-purpose flour
   • 2 tsp Burlap & Barrel Royal Cinnamon
   • ¼ tsp grated nutmeg and a pinch of salt
   • 1 tbsp lemon juice
   • 2 tbsp unsalted butter, in small pieces
   • 1 egg beaten with 1 tbsp milk, and demerara sugar, to finish

   How to make it

   1. Pulse the flour, sugar and salt, add the butter and pulse to pea-sized pieces. Add ice water a spoonful at a time until it just holds. Split into two discs, wrap and chill 1 hour.
   2. Heat the oven to 425°F (220°C) with a sheet pan on the bottom rack.
   3. Toss the apples with both sugars, flour, cinnamon, nutmeg, salt and lemon juice.
   4. Roll one disc to a 12-inch round and fit it into a 9-inch pie dish. Pile in the apples and dot with butter.
   5. Roll the second disc, lay it on top, trim, crimp the edges and cut 4 vents. Brush with egg wash and sprinkle with demerara.
   6. Bake on the hot sheet pan for 20 minutes, then turn down to 375°F (190°C) and bake 40 to 50 minutes more, until deep brown and bubbling through the vents.
   7. Cool at least 3 hours before slicing so the filling sets.

   Chef's own recipe, written for Royal Cinnamon. Save it and it opens in Chef Amazing with a timeline, the prep laid out and what you already have.

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Burlap & Barrel didn't pay to be here. Order goes straight to their shop. The recipe is Chef's own, in our words, made for Royal Cinnamon.